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Sunday Brunswick Stew

Rated as 3.89 out of 5 Stars

"This is a sweet and spicy stew that you start in the morning and let the slow cooker do the rest. It is a great way to bring in the fall season because it is packed full of vegetables, pork, and butternut squash. It is perfect paired with cornbread muffins and a great way to use leftover pork roast or pulled pork barbeque! White potatoes can be substituted for the butternut squash."
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Ingredients

4 h 25 m servings 292 cals
Original recipe yields 12 servings

Directions

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  1. Heat oil in a large skillet over medium heat. Cook and stir onion and celery in hot oil until onion is translucent, 5 to 7 minutes. Stir garlic into the mixture; cook and stir another 2 minutes. Transfer mixture to slow cooker.
  2. Stir butternut squash, pork, diced tomatoes, baked beans, chicken stock, corn, peas, cayenne pepper, cumin, paprika, salt, and barbeque sauce into the onion mixture in the slow cooker.
  3. Cover and cook on High for 4 hours.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Nutrition Facts


Per Serving: 292 calories; 3.9 g fat; 48.3 g carbohydrates; 18.4 g protein; 35 mg cholesterol; 1464 mg sodium. Full nutrition

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Reviews

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  1. 9 Ratings

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Most helpful positive review

This is also a great way to use up leftover chicken!

Most helpful critical review

I'm not even sure how to review this, because it wasn't bad, but it wasn't Brunswick stew. I guess it could be most likened to Pork BBQ soup tasting like BBQ pork smothered in BBQ sauce and bak...

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This is also a great way to use up leftover chicken!

I'm not even sure how to review this, because it wasn't bad, but it wasn't Brunswick stew. I guess it could be most likened to Pork BBQ soup tasting like BBQ pork smothered in BBQ sauce and bak...

I substituted the squash with potato, it is sweet almost tastes like a mix of pulled pork and baked beans, came out more like a soup consistency. I was glad to find something to do with my lefto...

Hearty and delicious, but overly sweet for my taste. Recommend substituting navy or great northern beans for baked beans and reducing amount of barbecue sauce.

I would make it again, however I would omit the brown sugar and the honey. If you stick to the recipe, this is actually soup. 2 cups of stock would be sufficient. And if you do use all the sto...

as others have noted, very sweet and too much liquid and over flowed my crockpot. it's an OK stew, though doubt anyone from Brunswick would call this their own.

It is even better and thicker as a leftover. But it didn't last more than two meals. Yumm!